Cardamom Butter Cookies
  • Servings: 30
  • 2 cups flour
  • 1/4 teaspoon salt
  • 4 1/2 teaspoons ground cardamom (Divided)
  • 3/4 tsp Bakers Ammonia (Ammonium (bi)Carbonate or Salt of Hartshorn)
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup hazelnuts, Blanched and finely ground
  • 5 tablespoons powdered sugar Plus More for Dusting
  1. Heat oven to 375°F
  2. Line a baking sheet (or 2) with Parchment
  3. Combine salt, 2 tsp of the cardamom, bakers ammonia and flour in a bowl.
  4. Cream Butter and sugar until light and fluffy.
  5. Add flour mixture and beat at low speed.
  6. Stir in ground hazelnuts. (This makes a really stiff dough)
  7. Combine powdered sugar and remaining cardamom.
  8. Scoop 1 Tbsp of dough and roll into a ball.
  9. Coat with powdered sugar mixture.
  10. Place on parchment lined cookie sheet ans smash cookies with the bottom of a small glass, dipped in the powdered sugar mixture to 1/2" thick.
  11. Cookies should be 3/4 - 1 inch apart after smashing.
  12. Bake about 13 minutes or until the edges JUST start to brown.
  13. Move from baking sheet to a cooling rack and sprinkle with more powdered sugar while warm.
  14. Put in airtight container for a couple of days to improve flavor.
  15. You can freeze these for at least a couple of months.
Delish Scandinavian cookies with the very underutilized spice... Cardamom... Please note, the Bakers Ammonia is not necessary for leavening, it simply makes the cookies slightly crisper.